page_title: Chicha
section_title: Chile
hierarchical_section_title: Chicha / Regional variations / Chile
caption_attribution_description: Español: Chicha de manzana (sidra) fresca de Punucapa, Valdivia, Chile
context_page_description: Chicha is a fermented or non-fermented beverage of Latin America, emerging from the Andes and Amazonia regions. In both the pre- and post-Spanish conquest periods, corn beer made from a variety of maize landraces has been the most common form of chicha. However, chicha is also made from a variety of other cultigens and wild plants, including, among others, quinoa, kañiwa, peanut, manioc, palm fruit, potato, oca, and chañar. There are many regional variations of chicha. In the Inca Empire, chicha had ceremonial and ritual uses.
context_section_description: In Chile, there are two main types of chicha: apple chicha produced in southern Chile and grape chicha produced in central Chile. Both are alcoholic beverages with no distillation, only fermentation. Chicha is mostly consumed in the countryside and during festivities, such as Fiestas Patrias on September 18. Chicha is usually not found in formal supermarkets unless close to September 18.
caption: Apple chicha from Punucapa, Southern Chile.
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